Bún Thang (Chicken and Egg Soup)

Directions

1. 1

   Place chicken and onion in a pot of water and bring to a boil. Once boiling, turn down to low for 20 min or until the chicken juices run clear when it is poked.

2. 2

   Remove chicken from pot and when cool enough, shred the meat and put the bones back into the broth.

3. 3

   Beat 2 eggs with a sprinkle of salt and cook in a thin layer on a heated, oiled skillet. You want to create a very thin omelette, which you will slice thinly.

4. 4

   Season the broth with fish sauce to taste.

5. 5

   Layer the soup: noodles, shredded chicken and thinly sliced egg omelette, herbs, Vietnamese steamed pork loaf giò (it’s hard to find this, so feel free to omit it), and crispy shallot. Top with the broth.